Ackee and cornmeal dumpling (ackee et dumpling)

Instructions

1. In a bowl, mix the cornmeal, wheat flour, baking powder and a pinch of salt.
2. Gradually add the lukewarm water while kneading until you have a soft, non-sticky dough. Divide it into 8 small balls.
3. Bring a large pot of salted water to the boil and drop the dumplings in for 15 minutes, until they rise and are firm.
4. Meanwhile, sauté the onion, garlic and chopped pepper in the oil for 3 minutes.
5. Add the diced tomatoes and thyme, then simmer for 5 minutes.
6. Gently fold in the drained ackee, season and heat for 4 minutes without stirring too much.
7. Drain the dumplings and serve them with the sautéed ackee.